Preheat oven to 350 degrees F. Butter and flour 2 9 inch round cake pans. At low speed beat cake mix, pineapple, eggs, oil, 1/2 cup water and cinnamon, 30 seconds. Increase speed to medium-high; beat 2 minutes. Add carrots and nuts. Divide batter between pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Remove from pans; cool on racks. Stir zest into frosting. If desired, transfer 3/4 cup mixture to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting mixture. Top with remaining cake layer. Spread top and side of cake with remaining frosting mixture. If desired, pipe rosettes onto cake. Garnish with marzipan carrots, if desired.
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